The Everything Guide to Cooking Sous Vide (22 page)

Ingredients

Serves 2–3

1 rack pork back ribs (around 2 pounds)

1
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cups barbecue sauce, divided

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packed cup light brown sugar

2 tablespoons Worcestershire sauce

Bring the Smoke!

To simulate ribs made in a backyard smoker, add a few drops of liquid smoke to the bag before sealing. Or, simply use a smoky-flavored sauce like a hickory barbecue sauce to produce great results.

1. Peel the thin membrane off the back of the ribs and cut them into individual rib portions.
   
2. Make the marinade by whisking together 1 cup of the barbecue sauce with the brown sugar and Worcestershire sauce in a medium bowl.
   
3. Place the ribs in a large bowl and pour the marinade over them. Toss the ribs to ensure they are completely coated in the marinade.
   
4. Fill the water bath with water. Set your sous vide machine temperature to 176°F.
   
5. Place the ribs in a food-safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
6. Place the ribs in the water bath and cook sous vide for 12–18 hours.
   
7. Preheat the oven to 400°F.
   
8. Remove the pouches of ribs from the water bath. Cut open the bags and, using tongs, take out the ribs and place them on a broiling pan. Brush the ribs with the remaining barbecue sauce.
   
9. Put ribs in the oven and cook for about 6–8 minutes or until the sauce starts to caramelize.
   

Barbecue Pork Ribs

Honey Garlic Pork Ribs

These ribs have an awesome glaze on them and they are lip-smacking delicious.

Ingredients

Serves 2–3

3 tablespoons butter

8–10 cloves garlic, minced

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cup light soy sauce

1 cup honey

1 rack pork back ribs (around 2 pounds)

Out of the Jar

While this recipe uses a homemade honey garlic sauce, it can turn out just as tasty with a jar of store-bought sauce—and that can make this recipe ridiculously easy to throw together.

1. To make the honey garlic sauce, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for a few minutes to release the flavor, about 2–3 minutes. Add the soy sauce and honey and bring to a boil. Lower the heat to a simmer. The sauce will thicken after 10 minutes or so. Measure out
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   cup honey garlic sauce, cover, and place in the fridge.
   
2. Peel the thin membrane off the back of the ribs and cut them into individual rib portions.
   
3. Place the ribs in a large bowl and pour the remaining honey garlic sauce on them. Toss the ribs to ensure they are completely coated in the sauce.
   
4. Fill the water bath with water. Set your sous vide machine temperature to 176°F.
   
5. Place the ribs in a food-safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
6. Place the ribs in the water bath and cook sous vide for 12–18 hours.
   
7. Preheat the oven to 400°F. Remove the pouches of ribs from the water bath. Cut open the bags and, using tongs, take out the ribs and place them on a broiling pan. Brush the ribs with the reserved honey garlic sauce.
   
8. Put ribs in the oven and cook for about 6–8 minutes or until the sauce starts to caramelize.
   

Orange Hoisin Pork Chops

These pork chops are gently cooked in the sous vide water bath so they remain moist and tender. The marinade gives the meat a wonderful sweet citrus taste with an Asian flair.

Ingredients

Serves 4

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cup hoisin sauce

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cup freshly squeezed orange juice

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 teaspoon sriracha sauce

1 clove garlic, minced

4 boneless pork loin chops, 1" thick

1 tablespoon oil with a high smoke point, divided (like peanut, sunflower, corn, vegetable, or safflower oil)

1. Make the marinade in a medium bowl by mixing together the hoisin sauce, orange juice, soy sauce, honey, sesame oil, sriracha sauce, and garlic.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 140°F.
   
3. Place the pork chops in a food-safe bag and vacuum seal the bag. Make sure the chops are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
4. Place the pork in the water bath and cook sous vide for 2 hours.
   
5. Cut open the bags and, using tongs, remove the pork chops from the bag. Pat them dry with a paper towel.
   
6. Place the oil in a large skillet over high heat. Sear the pork chops in the skillet for about 45–60 seconds per side.
   

Thai Pork Chops with Green Curry Sauce

The rich Thai curry sauce is perfectly complemented by the bright flavors of the fresh tomatoes and basil.

Ingredients

Serves 4

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cup vegetable oil

2 tablespoons grated fresh gingerroot

2 medium green Thai chilies, minced

1 teaspoon sea salt

4 boneless pork loin chops, 1" thick

1 (14-ounce) can coconut milk

3 tablespoons green curry paste

2 medium tomatoes, diced

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cup minced fresh Thai basil

1 tablespoon oil with a high smoke point, divided (like peanut, sunflower, corn, vegetable, or safflower oil)

Change the Color

Thai chili paste comes in green, red, and yellow, with each using different ingredients. Switch things up by using a different curry paste to get a different flavor of sauce. Green curry paste is made with fresh cilantro, kaffir lime leaves, and green Thai chilies. Red curry paste is made with red Thai chilies, tomato paste, and chili powder, while yellow curry paste includes yellow Thai chilies, turmeric, tomato paste, and cumin.

1. Make the marinade by mixing together the oil, ginger, chili peppers, and salt in a medium bowl.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 140°F.
   
3. Place the pork chops and the marinade in a food-safe bag and vacuum seal the bag. Make sure the chops are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
4. Place the pork in the water bath and cook sous vide for 2 hours.
   
5. Prior to searing the pork chops, make the green curry sauce. Place the coconut milk and green curry paste in a small saucepan. Heat over medium-high heat until just before boiling, then reduce the heat to low and let the sauce simmer for about 10 minutes.
   
6. In a small bowl, mix the diced tomatoes with the minced basil.
   
7. Remove the pork chops from the bag, pat dry with a paper towel. Place the oil in a large skillet over high heat. Sear the pork chops in the skillet for about 45–60 seconds per side.
   
8. To serve, place each seared pork chop on a plate. Spoon some of the tomato and basil mixture on the chops and pour some green curry sauce on top.
   

Thai Pork Chops with Green Curry Sauce

24-Hour Sous Vide Pork Belly

Even though this recipe takes a good few days to prepare, it is totally worth it. Sous vide pork belly is incredibly tender and can be used in many different dishes from udon soup to appetizers.

Ingredients

Serves 4–6

1 pork belly slab, about 2 pounds, 2" thick

3 tablespoons sea salt

3 tablespoons soy sauce

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cup white sugar

2 tablespoons rice vinegar

1 tablespoon rice wine

2 tablespoons grated fresh gingerroot

2 teaspoons dried red pepper flakes

1 tablespoon vegetable oil

Storing Options

If using this pork belly for another recipe in this book or some other dish, skip the last step. For freezing, cut the pork belly into desired portion sizes and vacuum seal.

1. Rub the pork belly with the salt, cover with plastic wrap, and place in the fridge for 12 hours.
   
2. Make the marinade by whisking together the remaining ingredients except the oil.
   
3. Fill the water bath with water. Set your sous vide machine temperature to 176°F.
   
4. Rinse the pork belly thoroughly and slide into a food-safe bag. Pour in the marinade and vacuum seal the bag. Turn the bag around so the pork belly is completely coated in the marinade.
   
5. Place the pork belly in the water bath and cook sous vide for 24 hours.
   
6. Take the bag out of the water and quick chill the pork in ice water. Place in the fridge for 12 hours with a heavy weight on top.
   
7. Preheat the oven to 325°F. Cut the pork into 2" slices and then cut each slice into 2" segments. Heat an ovenproof skillet over medium heat. Add the oil. Place the pork belly skin side down in the skillet. Fry it for a few minutes to crisp the skin. Place in the oven and bake for 12–15 minutes, until heated through.
   

Curried Pork Tenderloin with Mint Yogurt Sauce

Pork tenderloin comes out of the sous vide water bath so tender that it basically melts in your mouth. The curry seasoning is mild and is wonderfully complemented by the yogurt sauce.

Ingredients

Serves 4

1 cup plain yogurt

2 tablespoons minced fresh mint

2 tablespoons honey

2 tablespoons curry powder

1 tablespoon granulated sugar

1 teaspoon sea salt

2 pork tenderloins (1 pound each)

1. In a small bowl, mix together the yogurt, mint, and honey. Cover with plastic wrap and place in the fridge until serving time.
   
2. Make the rub by mixing together the curry powder, sugar, and salt in a small bowl. Rub the spice blend all over both tenderloins.
   
3. Fill the water bath with water. Set your sous vide machine temperature to 140°F.
   
4. Place the pork tenderloins in separate food-safe bags and vacuum seal the bags.
   
5. Place the pork in the water bath and cook sous vide for 3 hours.
   
6. Remove the pork tenderloins from the bag, pat dry with a paper towel, and sear them for about 45–60 seconds per side.
   
7. Slice into
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   " medallions and serve with the mint yogurt sauce.